Baked Chayote Squash

Baked Chayote Squash

3
Dom's Kitchen 0

"Cheesy, custardy stuffed squash with bread crumps on top. This dish is great as a side with beans, meat, and rice, Central American-style."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 40 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
  2. Preheat an oven to 375 degrees F (190 degrees C).
  3. Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
  4. Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.

Reviews

3

Given how much work it was to make this, and the length of time (an hour and a half?!), I can only rate this three stars. As the first reviewer, I so wanted to give this a rousing good start, b...

Hate to say it but I agree with previous reviewer. This isn't the best way to eat this squash. There are a couple of things one can do to make it better with spices---and whipping. But for the e...

Only 4 stars due to how long it takes. On that note, it is good! I add more spices and green onion. I left out the park chews and add more cheddar cheese. Might just cut it up next time and bake...